Pan-Fried Sea Bass with a Mushroom and Red Onion Compote

Pan-fried sea bass served with a sweet red onion and mushroom compote and caramelised fennel.

Healthy Seafood Sea Bass Pan-Fried Pescatarian

Estimated Nutrition

Calories

845.2

kcal / serving

845.2 kcal total

Carbs

81.3g

per serving

81.3 g total

Fat

46.8g

per serving

46.8 g total

Protein

24.5g

per serving

24.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar

tbsp

Dark Brown Sugar

tbsp

Sugar

CondimentsSauces

tbsp

White Wine Vinegar

Dairy

42.6

Butter

Fruits

piece

Lemon

juice only

Liquids

White Wine

OilsFats

tbsp

Olive Oil

tbsp

Olive Oil

Seafood

piece

Sea Bass

fillet

Vegetables

0.5

piece

Red Onion

sliced

piece

Chestnut Mushroom

cleaned and sliced

0.5

piece

Fennel

bulb, sliced

Method

Plate the compote first, then the sea bass, and top with fennel.

Melt the butter with the sugar in a pan.

Add the sea bass fillet and cook for four minutes on each side.

Deglaze with white wine vinegar and remove from the heat.

Heat oil in a separate pan and fry the red onion for five minutes until soft.

Stir in the brown sugar, lemon juice, mushrooms, and 30ml of white wine for five minutes.

Heat a frying pan with oil and sugar for the fennel.

Cook the fennel for three minutes per side until caramelised.